PENGARUH PERSENTASE KULIT KOPI ARABIKA GAYO (COFFEA ARABICA L.) DAN LAMA FERM…
Gayo Arabica coffee skin (Coffea arabica L.) is an abundant solid waste from coffee processing rich in carbohydrates, protein, fiber, and bioactive compounds, making it a potential substrate for Local Microorganism (MOL) production. This study analyzed the effect of coffee skin percentage (10%, 20%, 30%) and fermentation duration (1, 2, 3 weeks) on MOL quality using a factorial randomized block design (27 experimental units, 3 replications). Parameters included Total Plate Count (TPC), pH, te…
